Tahini Dressing
<h1>Tahini Dressing</h1>
<p style="padding-left: 30px;"><em>Measuring for this recipe is not exact. You must keep adding things to keep the flavors in balance and stir a lot and taste a lot.</em></p>
<p>Get a jar and use the garlic press to mince</p>
<ul>
<li><strong>1 garlic clove</strong></li>
</ul>
<p>into the jar. Add</p>
<ul>
<li>1 to 2 tablespoons of <strong>lemon juice</strong></li>
</ul>
<p>Add a nominal amount of</p>
<ul>
<li><strong>salt</strong></li>
<li><strong>fresh ground black pepper</strong></li>
<li><strong>small amount of cayenne</strong></li>
</ul>
<p>Add a small spoonful of</p>
<ul>
<li><strong>honey</strong></li>
</ul>
<p>to balance the sweet and the sour. Adjust sweet and sour at this point.</p>
<p>Add</p>
<ul>
<li>several tablespoons of<strong> tahini paste </strong>(multiple spoonfuls)</li>
<li>a tablespoon or so <strong>olive oil</strong></li>
</ul>
<p>At this point the flavors should be balanced (umami from the garlic, sweet/sour, spicy, bitter from tahini) and it should taste enough like tahini and lemon. However, it may be a thick, dough-like paste if you stir it intensely.</p>
<p>Gradually add</p>
<ul>
<li>drops of <strong>water</strong></li>
</ul>
<p>stirring constantly to achieve a balance between runny and creamy, to make a worthy salad dressing.</p>
<p>Optional:</p>
<ul>
<li><strong>2 tsp chia seed</strong> as a thickener (make it runnier with water, first)</li>
</ul>
<p>Serve immediately.</p>
<p> </p>